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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 730.8
  • Total Fat: 14.1 g
  • Cholesterol: 75.0 mg
  • Sodium: 816.6 mg
  • Total Carbs: 108.0 g
  • Dietary Fiber: 9.2 g
  • Protein: 38.5 g

View full nutritional breakdown of Coco Noodle Doo Soup calories by ingredient
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Coco Noodle Doo Soup

Submitted by: RAD062010

Introduction

Thai version of chicken noodle soup....

Borrowed from ivillage (where they do not have the nutrition info for this recipe

http://www.ivillage.com/coco
-noodle-doo-soup/3-r-72717
Thai version of chicken noodle soup....

Borrowed from ivillage (where they do not have the nutrition info for this recipe

http://www.ivillage.com/coco
-noodle-doo-soup/3-r-72717

Number of Servings: 4

Ingredients

    1 medium yellow onion
    1 pound chicken breast
    2 cloves garlic
    1 quart chicken broth low sodium
    one 3-inch piece fresh ginger, peeled/thinly sliced
    1 pound pad-Thai rice noodles
    2 tablespoons vegetable oil
    one 13-ounce can coconut milk, lite
    1/2 pound snow peas
    4 limes, juiced
    one 8-ounce can baby corn
    3/4 tsp rock Salt (more or less to your taste)
    1 bunch scallions (about 5)
    1 cup fresh cilantro leaves


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Directions

4 servings

1 - Dice the onion, mince the garlic and finely chop the ginger. Set aside.

2 - Chop snow peas, baby corn and scallions into 1/2 inch pieces and set aside.

3 - Cut chicken into 1-inch cubes and set aside.

4 - In a large stockpot, heat the vegetable oil over medium-low heat. Add onion and saute until translucent (about 3 to 5 minutes), stirring occasionally. Add garlic and ginger and continue to cook for 5 additional minutes.

5 - Raise heat to medium-high temperature and add chicken and cook, stirring occasionally, for 8 minutes, or until chicken is cooked through. Add snow peas and baby corn and stir.

6 - Pour chicken broth into pot and bring to a boil.

7 - Add noodles and boil for 3 minutes. Lower to medium-low heat, cover, and allow to simmer for 10 minutes.

8 - While soup is cooking, rinse and roughly chop the cilantro leaves.

9 - Uncover and stir in cilantro leaves, scallions, coconut milk, lime juice, and salt. Simmer for 5 minutes. Adjust seasonings to taste and serve.

Note: You may wish to substitute several cups of water instead of chicken broth to reduce the sodium and/or use less noodles to reduce calories.






Number of Servings: 4

Recipe submitted by SparkPeople user RAD062010.






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